How To make Whisky Fudge Cake
5 c Plain flour
4 ts Baking powder
1 1/4 kg Plain chocolate cut in small
Chunks 750 g Unsalted butter at room temp
5 c Caster sugar
16 Eggs separated
1 1/4 c Whisky slightly warmed
4 ts Vanilla extract
TO SERVE: Icing sugar Clotted cream Preheat the oven to 180c. Line 2x20cm springorm pans with baking paper, then butter and flour the paper. Sift together the flour and baking powder. Then melt the chocolate in a bowl over simmering water and set aside in a warm place. Beat the butter until white and creamy, then gradually add 4 cups of the caster sugar and continue beating until the mixture is fluffy. Beat in the egg yolks one at a time, then add the whisky and vanilla. Stir in the melted chocolate, then fold in half of the sifted flour, mix well, then fold in the remaining flour. Beat the eggwhites until soft peaks form, then gradually add the remaining cup of sugar and beat until the mixture is shiny and forms stiff peaks. Stir in a little of the chocolate mixture, then fold in the remainder. Pour the mixture into the springform pans and bake in the oven for 1 hour. Remove from the oven, turn the cakes out immediately onto a cake rack and set aside to cool. To serve: cut the cakes into wedges and place on each serving plate. Serve with clotted cream. Typed for you by Sherree Johansson.
How To make Whisky Fudge Cake's Videos
Chocolate Fudge cake
Butter 180 grm
Caster sugar 180 grm
Eggs 4
Coco powder 35 grm
Baking powder 2 tsp
Hony. 60 grm
Flour 180 grm
Almond powder 40 grm
Genache
Super dark chocolate 250 grm
Butter 125 grm
Cream or milk 100 ml
Vanilla essence 1tsp
How to make chocolate fudge
Cooking cream 280 grm
Sugar 150 grm
Coco powder 95 grm
Dark chocolate 150 grm
Liquid glucose 30 grm
Butter 125 grm
Milk 150 ml
Home made simple whiskey fudge
So easy so tasty!
This week...by request...I am making whiskey fudge...so buckle up folks!!????
Ingredients you will need:
400 ml double cream
100 ml milk
150 g (5oz) butter
300 g (10½oz) golden caster sugar
300 g (10½oz) light muscovado sugar
3 tbsp Whisky ...or more if you want!!
Method:
fully line 20cm (8in) square cake tin.
Place double cream, milk, butter and each of golden caster sugar and light muscovado into a heavy based pan.
Heat gently stirring with a wooden spoon until the butter has melted and the sugars have dissolved
Now increase the heat and boil the fudge mixture, stirring constantly until it reaches 118°C but no more than 121°C
Once the required temperature has been reached, remove the pan from the heat and set aside to cool down to 110°C. This will only take a couple of minutes.
Add the Whisky to the pan. Be aware that the fudge will bubble up when the whisky is added and beat well.
Continue beating the mixture until it is no longer shiny and begins to thicken. I used a wooden spoon and then a balloon whisk for this but you could use an electric one if you want.
Pour the whisky fudge mixture into the prepared tin and spread level.
Set aside to cool at room temperature for at least three hours to firm up.
After 3 hours you can put it in the fridge if it's not quite firm enough
Once set lift the fudge out of the tin and use a sharp knife to slice the fudge into bite sized pieces. Enjoy!
fireball fudge
Easy 3-ingredient fireball fudge is filled with Whiskey and chocolate and topped with cinnamon candy. Not for kids! Made in the microwave.
Dark Chocolate Whisky Fudge (No Condensed Milk)
Dark Chocolate Whisky Fudge is candy with a kick. Rich and creamy, this easy to make fudge allows the whisky flavor to shine. Plus, you don't need any condensed milk. It's the perfect pairing of whisky and chocolate!
Link:
#fudgerecipe
Chocolate Fudge / recipe by Cake n Co
Milk 90 ml
Sugar 40 grm
Coco powder 40 grm
Glucose 45 grm
Butter 25 grm
Chocolate 280 grm
Water 100 ml